Always sift the sugar when making buttercream, especially if piping cupcakes!
And with any recipe, adjust measurements according to your own taste and style
CHOCOLATE BUTTERCREAM
Add 1.5 cups of room temperature butter (24 tablespoons or 3 sticks) to stand mixer (or handheld mixer) and mix for a few minutes until light and fluffy
Then add ¼ cup of cacao powder (in lieu if cocoa powder) in intervals and add more to your taste. we feel cacao powder packed the most delicious punch of flavor without extra sweetness
Then add 1 cup of sifted Phoebe’s Coconut Powdered Sugar in intervals and add more if necessary to achieve your preferred taste and texture
Splash of any milk and then optional splash of vanilla and coffee
a little salt if needed
Mix until you get desired consistency and taste
CHOCOLATE SWISS MERINGUE BUTTERCREAM INGREDIENTS
5 egg whites room temp
1 cup to 1.5 cups of phoebes powdered coconut sugar (adjust for your taste)
1 lb unsalted room temperature butter
1 tsp vanilla extract
1/2 tsp kosher salt
1/2 cup unsweetened chocolate, melted and cooled (Hu gems works great)
HOW TO MAKE CHOCOLATE SWISS MERINGUE BUTTERCREAM
Slowly melt and cool chocolate over a double boiler and let cool
Place egg whites, powdered sugar and salt in a bowl and whisk a bit
Take the bowl and place it over a pan of simmering water, making sure the water is not touching the bowl. whisk the egg whites occasionally while it’s warming. After the mixture has warmed, whisk constantly. Heat the mixture until it reaches an internal temperature of 160ºF or until smooth without looking grainy.
Transfer the bowl to a stand mixer with a whisk attachment and continue mixing until you get room temperature glossy peaks.
After you get the desired glossy peaks, switch to a paddle attachment and while the mixture is running on low, add 1 tablespoon of room temperature butter in intervals, making sure the butter is well incorporated before adding next tablespoon. It will look like it’s getting thin, but it will all come together once all the butter is incorporated. Once all the butter is incorporated, add the vanilla.
Drizzle in the melted and cooled chocolate while the mixer is running on low. Scrape the bowl down and mix again. You can transfer it to a piping bag for frosting cupcakes or use an offset spatula for cakes. Or if you are like me, eat a few heaping spoonful’s before frosting anything!
CREAM CHEESE FROSTING
Add 8 oz room temperature cream cheese to stand mixer (or handheld mixer) and mix for a few minutes until fluffy.
Then add 6 tablespoons room temperature butter and continue mixing until fluffier
Then add 1 cup of sifted Phoebe’s Coconut Powdered Sugar in intervals and add more if necessary to achieve your preferred taste and texture
We do not recommend adding vanilla! Perfectly tangy without and loses that tanginess with the addition of vanilla
VANILLA BUTTERCREAM
Add 1.5 cups of room temperature butter (24 tablespoons or 3 sticks) to stand mixer (or handheld mixer) and mix for a few minutes until light and fluffy
Then add 1 cup of sifted Phoebe’s Coconut Powdered Sugar in intervals and add more if necessary to achieve your preferred taste and texture
Teaspoon of vanilla and splash of any milk
Mix until you get desired consistency and taste
STRAWBERRY BUTTERCREAM
Using a food processor or blender, add 1 and a half cups of freeze-dried strawberries (or any other freeze dried fruit like raspberries ) into a fine powder. After blending, you should have almost a full cup of powder.
Add 1 cup (16 Tablespoons or 2 sticks) of room temperature unsalted butter to stand mixer (or handheld mixer) and mix for a few minutes until light and fluffy
Then add 1 cup of sifted Phoebe’s Coconut Powdered Sugar in intervals and add more if necessary to achieve your preferred taste and texture
Teaspoon of vanilla and splash of any milk
Mix until you get desired consistency and taste
NOTE: any cake or cupcake recipe I’ve made, I always use regular organic coconut sugar in place of white or cane sugar and it is consistently delicious!